High Protein Breakfast Casserole

Egg breakfast casserole servings on a plate.

5 from 1 vote

This flexible, high-protein breakfast casserole is the kind of "anything goes" recipe you’ll want to keep in rotation. Easy to prep, great for using up leftovers and perfect for your busy mornings.

Print Pin Recipe

Prep Time 10

Cook Time 40

Rest Time 10

Total Time 1

Servings 6

Equipment

7x11 or 9x9 inch casserole dish (at least 2 inches deep)

Ingredients

12 large eggs
1 and ½ cups Greek yogurt
½ teaspoon fine sea salt
½ teaspoon black pepper
2-3 cups add-ins

US Customary - Metric

Instructions

Cook any meat or hard vegetables (like potatoes) before assembling. You can cook them separately or roast them directly in your casserole dish to save an extra pan. Chop your veggies, shred your cheese, etc.
Once they are ready, spread the mix-ins evenly in the casserole dish. If your dish is prone to sticking, you can grease it or use a silicone baking mat.
In a bowl, whisk together the eggs, Greek yogurt, salt and pepper until smooth.
12 large eggs, 1 and ½ cups Greek yogurt, ½ teaspoon fine sea salt
Pour the egg mixture over the mix-ins in the casserole dish. Stir gently to evenly distribute and coat everything.
Bake at 350 °F for 35-45 minutes or until the center is fully set and no longer jiggly. It will puff up as it bakes but deflate shortly after taking it out of the oven.
Remove from the oven and let the casserole sit for 10–15 minutes before slicing. This helps it firm up and makes it easier to slice.
Enjoy warm or see the notes below for storing for later.

Notes

Meal Prep for the Week: After resting, slice it into portions and store in airtight containers in the fridge for up to 4 days. You can store multiple squares in the same container if you like. Then simply reheat when you are ready.

To Freeze: This casserole freezes beautifully. Let it cool fully in the fridge lightly covered with the lid slightly ajar to limit moisture buildup. Once cold, portion into containers and freeze for up to 3 months.

I recommend placing it in the refrigerator the night before you plan to eat it (and up to 2 days in advance), though it can be reheated from frozen too (I just find that it can reheat a bit unevenly that way and take a bit longer).

Reheating: Microwave until warmed through (about 45-90 seconds depending on the microwave). You can also use the oven: preheat to 350°F and bake the casserole or portion that you're reheating for 15-20 minutes or until heated through.

*Mix-Ins: Nearly anything goes in this casserole (veggies, meat, cheese, bread)- see the above post for lots of ideas! Just keep in mind that you don't want your mix-ins to be too watery (or the casserole may not set). It is also important to note that things like meat or hard vegetables like potatoes need to be cooked ahead of time.

Larger Casserole: If you would like to bake this in a 9x13 inch pan instead, you can add up to 6 cups of mix ins (but keep the eggs/yogurt the same). The bake time may vary slightly with the wider dish so keep an eye on it after 30 minutes.

**Nutrition calculated without mix-ins.

Nutrition

Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.

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